How to make Champagne foie gras?
This recipe takes 45 minutes for 10 servings, medium difficulty.
Enhance your New Year's Eve dinner with our recipe for Champagne foie gras.
20 min
Prep time
25 min
Cook time
10
Servings
Medium
Difficulty
45 min
Total time
Water bath
Cooking method
Lunch
Meal type
What ingredients for Champagne foie gras?
How to prepare Champagne foie gras?
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1
Take care to carefully remove the veins and blood vessels from the liver using tweezers or a sharp knife, being careful not to cut too much of the small nerves.
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2
Place everything in a container.
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3
Season with salt, pepper, two pinches of sugar, nutmeg.
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4
Once done, mix gently well, then pour the champagne covering three-quarters full.
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5
Let marinate all night.
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6
The next day, drain the marinade.
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7
Place the foie gras in a tightly wrapped kitchen towel and then wrap with aluminum foil.
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8
Tie at each end, then in the middle without tying too tight.
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9
Put in a water bath for 25 minutes at 120/130°C.
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10
Once cooked, remove from the water bath and let cool on a rack.
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11
Serve the foie gras slightly pink in the center.
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Frequently asked questions
Preparation takes 20 minutes and cooking takes 25 minutes, for a total of 45 minutes.
This recipe serves 10 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using water bath. Follow the detailed steps above for best results.
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